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Comparison of Dietary Patterns in Diabetic, Impaired Fasting Glucose, and Normal Adults
Author(s) -
Choi Jihyun,
Moon HyunKyung
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.2_supplement.742
Subject(s) - medicine , diabetes mellitus , food science , cooking methods , biology , endocrinology
The purpose of this study is to find differences in dietary patterns through menu analysis among 3 groups: 1591 normal group (NG), 405 impaired fasting glucose group (IG, 100~125mg/dl) and 132 diabetes group (DG). The data was obtained from the 2005 National Health and Nutrition Survey of Korea. The subjects were adults aged 40~64 years old without dietary treatment. The dishes of 3 meals (excluding snacks) were classified into 29 categories by cooking method. DG preferred more side dishes than other groups and had the highest frequency of stew and 2 or more kimchis. DG, especially, preferred side dishes using a lot of salt and seasonings, for example, braised foods, seasoned‐fermented foods, and all sort of sauce. IG had a dietary pattern similar to DG, but frequencies were lower than DG within the 10 top‐ranking whereas NG had the lowest frequency of dietary pattern with stew and preferred fewer side dishes. Consequently, a simple dietary pattern & light eating, and cooking methods using little salt and seasonings are recommended for preventing diabetes.